another Yummy Quinoa Recipe
ANOTHER YUMMY QUINOA RECIPE.... TRY IT YOU MIGHT LIKE IT!
Chef Meg's Simple Quinoa and Vegetables SUBMITTED BY: CHEF_MEG on sparkpeople.com
This protein-rich vegetarian recipe is simple to make and tasty to eat!
17 Minutes to Prepare and Cook
Vegetarian Meals | Dinner | Vegetarian Meals Dinner |
Ingredients
1 c quinoa 2 c water 4 medium carrots 1 zucchini 8 spears of fresh asparagus 1 T rice wine vinegar 2 T olive oil 1 t fresh thyme, leaves removed from stem black pepper to taste
Directions
Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. Using a "Y" shaped peeler, peel the carrots and zucchini into strips. Snap the woody ends off the asparagus. Cut the asparagus into 2-inch sections. Steam the vegetables for 3-4 minutes.
Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork. Place 1/2 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.
EDITOR'S NOTE: Because quinoa is a seed, it contains more fat and calories than a similar volume of rice or another grain.
Number of Servings: 4
Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 292.9 Total Fat: 15.2 g Cholesterol: 0.0 mg Sodium: 44.6 mg Total Carbs: 60.2 g Dietary Fiber: 7.6 gProtein: 11.6 g
Chef Meg's Simple Quinoa and Vegetables SUBMITTED BY: CHEF_MEG on sparkpeople.com
This protein-rich vegetarian recipe is simple to make and tasty to eat!
17 Minutes to Prepare and Cook
Vegetarian Meals | Dinner | Vegetarian Meals Dinner |
Ingredients
1 c quinoa 2 c water 4 medium carrots 1 zucchini 8 spears of fresh asparagus 1 T rice wine vinegar 2 T olive oil 1 t fresh thyme, leaves removed from stem black pepper to taste
Directions
Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. Using a "Y" shaped peeler, peel the carrots and zucchini into strips. Snap the woody ends off the asparagus. Cut the asparagus into 2-inch sections. Steam the vegetables for 3-4 minutes.
Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork. Place 1/2 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.
EDITOR'S NOTE: Because quinoa is a seed, it contains more fat and calories than a similar volume of rice or another grain.
Number of Servings: 4
Nutritional Info Servings Per Recipe: 4 Amount Per Serving Calories: 292.9 Total Fat: 15.2 g Cholesterol: 0.0 mg Sodium: 44.6 mg Total Carbs: 60.2 g Dietary Fiber: 7.6 gProtein: 11.6 g
Maryellen
To visit LIPO (Long Island Post Ops) bariatric support group website click here: www.liponation.org
"WLS is a journey, not a destination (don't get comfortable) ... it's a road that we must travel daily to succeed". Faith Thomas
visit my blog at theessenceofmaryellen.com/
To visit LIPO (Long Island Post Ops) bariatric support group website click here: www.liponation.org
"WLS is a journey, not a destination (don't get comfortable) ... it's a road that we must travel daily to succeed". Faith Thomas
visit my blog at theessenceofmaryellen.com/
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